This seems like the perfect dish for the beginning of fall. It's warm and hearty from the beans, but still hangs on to the best of summer flavors: garden-fresh tomatoes and basil. I can't believe I haven't thought to make this recipe all summer when it's one of our favorites. As for how quick and easy it is - just look at how short the instructions are. Bobbie, thanks for giving me this recipe!
Warm Beans with Herbed Tomatoes and Goat Cheese
3 tomatoes, chopped; peeled and seeded
1/4 cup fresh basil; snipped
1/4 cup fresh oregano; snipped
2 green onions; sliced
1 clove garlic; minced or pressed
1/2 teaspoon salt
1/4 teaspoon pepper
15 oz can kidney beans
15 oz can white beans
4 ounces goat cheese
Mix herbs and seasonings with tomatoes and let stand at room temperature for 30 minutes (less is ok). Heat beans to boiling in liquid from cans. Let simmer 2 minutes. Drain and mix into tomatoes. Crumble goat cheese over the top and serve immediately.
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